Hot-water type food broiler



April 2, 1946.

G. R. BOSS ETTA HOT WATER TYPE FOOD BROILER Filed Feb. 10, 1945 A By Patented Apr. 2, 1946 a i A 2,397,643

E13 PATENT F'ILC E HBTJWRTEETYPE Fool) BROILER Gaspar R. Bossetta, Newflrleans La. i.

Applicatiorr'February 10, 1945; serial No. 577,289

'lir'oil'ers and has more" particular reference to one" in" which" tubular grilles" are employed, hot water Being circulated" through' the" tubes and servingto radiate' heat of' sufficient intensity to Broil nfieats' held in close proximity to. said grilles.

Briefly; the invention is characterizedby a base in-the'formpf asub'stantially rectangular water tank; this havingmountedfthereon and extendingvertica'lly' therefromaseries ofithreeparallel. grilles: the grilles being fashioned; as before in dicatedf fromtubes through which the hot water is"circulate'df for heatradiation' purposes;

Morespeci'ficaHy; I rovidea single lengthof" pipe thisbeing connected to one corner of the liotwateft'ank'at' one end, and connected to a diagonally opposite corner. at its opposite end, the lngtliof'pipe between the connected ends being bent into a pair of reversally arranged U-shaped sections and these sections in turn being bent into coils to define the three spaced parallel grilles.

In carrying out the principles of the invention I have evolved and produced a simple and expedient structure which is substantially foolproof, is thought to be highly feasible and practicable, and which is otherwise aptly suited for the purposes intended.

Other features and advantages will become more readily apparent from the following description and the accompanying illustrative drawing.

In the drawing, wherein like numerals are employed to designate like parts throughout the views:

Figure 1 is a top plan view of a meat broiler constructed in accordance with the principles of the present invention with certain incidental features shown in dotted lines.

Figure 2 is an end view with portions broken away and shown in section to bring out the details of construction.

Figure 3 is a fragmentary view on an enlarged scale showing the return end of the tubular pipe and a spring-closed pressure opened flap valve connected therewith.

Referring now to the drawing by distinguishing reference numerals it will be seen that the tank, which is some 8" wide and perhaps 10 long, is denoted by the numeral 5. It is constructed from suitable metal and is adapted to be placed on a stove or over a burner A as indicated in dotted lines in Figure 2. At a suitable point and in the top I provide a filler valve 6, and this is preferably fashioned into a pressure or or bell I0.

' closed but pressure-opened flap valve 22.

permittingexcess steam toblow- 0ft,- this asa safety feature. g k I v Reference'being hadtoFigure-l, it will be seen that thesingle length of" pipe which" is usedin' constructing'the grillesis bent between its ends to define a pair ofrever'sely" arranged U-shaped sections-'1 and-8, respectively. More specifically, one end portion 9 (see Figure'Z') isconnected to the upper left-hand corner of "the'itank( see-Fi ure 1) and this" endoi tlre'pipe'extends' down into the tankand-terminates in anintakemouth The portion H of" tlie'pipe extends" vertically from the top of the tank whereitis then bent into'a" series of serpentinecurves d'egrilles l3.

The up-bend of the last coil in the grille i3 is then bent horizontally across vertically spaced relation to the tank as indicated at M, and this defines a bight or connective portion of the first U-section. Then, the pipe is again bent into a series of companion coils l5, these defining the intermediate grille l6. Next, the endmost coil of the grille I6 is bent horizontally across to form sort' of an arch I! which functions as the bight or connective portion of the remaining U- section 8. The terminal end portion of the pipe is bent into additional coils I 8 and these coact in defining the third grille [9. The terminal of the pipe indicated at 20 in Figure 23 is bent down and the terminating end 2| serves as a return line and this is connected to the lower corner of the tank as seen in Figure 1. Thus, as before stated, one end of the pipe is connected with one corner to the left in Figure 1, and the other to the diagonally opposite corner to the right in Figure 2. The last named end is provided on the interior of the tank with an automatic spring- This prevents the steam from backing up in the wrong end of the pipe and also allows the hot water to return to the tank to be reheated and used over.

The tank is filled with water; it is then placed on a stove of any kind of heat producing device; wood fire, gas fire, or electric fire. Then I have a small pan B about 1 high, made so that it will fit on top of the water tank and directly under the up and down coils or grilles. The steaks or chops are then placed in wire broilers or holders C; then they are set edgewise on the pan which is on top of the tank and between the grilles or rows oftubes. When heat is applied to the water, the water will boil; when the steam is generated it will force the boiling water up through the tube which extends to the bottom of the-tank, Causing it to circulate up and down through the tubes and spill back into the tank. f

This constant circulation is maintained by the formation of steam caused by the heat of the water. The heat is then transmitted to both sides of the steaks or chops at the same time and as the steaks or chops begin to cook, the

juice falling from them will fall into the pan j which is directly under. This juice can be used for basting or for gravies.

It can be seen that this will make an efiicient, cheap to operate broiler, which has many advantages over any other broilers now in use.

The j a pipe having opposite ends connected to and rising verticall from diagonally opposite corner portions of the top of the tank, said pipebeing fashioned into a pair of reversely arranged U- shaped sections, these providing stall-like holders for meat clamping devices.

2. A meat broiler of the class described comprising a water containing and heating tank adapted to sit on the stove or other source of heat, a pipe having opposite ends connected to and rising vertically from diagonally opposite corner portions of the top of' the tank, said pipe being 'fashioned into a pair of reversely arranged U- steaks or chops are broiled on both sides at the same time; the juice is caught and the broiler can be easily cleaned when the operation is completed and there are no working parts to get out of order r and it can be very'cheaply manufactured.

A careful consideration of the foregoing description in conjunction with the invention as illustrated in the drawing will enable the reader to obtain a clear understanding and impression of the alleged features of merit and novelty sufiicient to clarify the construction of the invention as hereinafter claimed. 7

Minor changes in shape, size, materials and rearrangement of parts may be resorted to in actual practice so long as no departure is made from the invention as claimed.

I claim:

1. A meat broiler of the class described comprising a water containing and heating tank adapted to sit on the stove or other source of heat,

shaped sections, these providing stall-like-holders for meat clamping devices, and said U-shaped sections embodying a series of three spaced parallel grilles the grilles being made up of alternate bends defining circulating and heat radiating coils.

3. A meat broiler employing circulating hot water for heat radiation purposes comprising a sub: st'antially rectangular tank provided with a comternate bends defining coils, said coils being ar-- ranged to, in turn, define a series of spaced grilles;

GASPAR R. BOSSETTA. t 

